T/HNSZA 0003-2022 Active Group standards

T/HNSZA 0003-2022 Chained Sino-Chinese Cuisine Tuanzong Oyster Mushroom Fish Head with Sticky Chilli Pepper Sauce

Publish Date: 2022-03-23 Implement Date: 2022-03-23 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Price: $ 20.00

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Basic Information

Standard Code: T/HNSZA 0003-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-03-23

Implement Date: 2022-03-23

Scope

Main technical content: (1) Chain Xiang Cuisine: Tan Zong Chopped Chili Fish Head Part 1: Cooking Quality Requirements for Dishes This section outlines the product requirements for chain stores to ensure consistent quality of dishes. 1. Characteristic requirements: Specific requirements for raw materials (beef) and seasonings, as well as serving vessels. - Use large fish pike over 4 years old raised naturally. - Use aged plum chili peppers stored for over 2 years, meeting the requirements of T/HNSZA 0001.2--2021 "Chain Xiang Cuisine: Stir-fried Yellow Beef with Plum Chili Peppers – Part 2: Processing Quality Requirements for Aged Plum Chili Peppers". - The cooking method must be steaming, and the dish should feature a rich plum chili aroma, a tangy and spicy flavor, and a tender, refreshing texture, typifying the Xiang Cuisine flavor profile: tangy and spicy. 2. Cooking requirements: Prepare according to the proven maturation method of the best-selling Tan Zong Chopped Chili Fish Head. 3. Physical and chemical requirements: Indicators affecting taste include salt, fat, total acid (calculated as lactic acid), and spiciness (no sugar added). The values are determined based on recipe calculations and testing results. 4. Other requirements: Follow the chapters of Xiang Cuisine standards. (2) Chain Xiang Cuisine: Tan Zong Chopped Chili Fish Head Part 2: Pike Fish Procurement, Transportation, Acceptance, and Distribution Standards This section outlines the supply chain requirements for aquaculture industries. 1. Procurement requirements specify the required environment, water quality, fishing methods, and water storage for pike fish: - The water quality of the reservoir must meet GB 11607 standards and be nutrient-poor, with reference to the basic requirements of Appendix A of the Zhejiang Provincial Local Standard "Organic Pike and Pike Perch Breeding Techniques" (DB 33/T 847—2011). - Specifies the depth and area of natural